All Natural Meats is a family-owned and -operated business that provides the best meat products around. Farming has been integral to our family for generations, since our mixed farm (dairy, grain and beef) has been in the family for over 60 years. We are taking this business one step further by taking our beef from farm to plate.
Since October 2008, Roger and Rachel Philippe and family have transformed the abattoir in Carman, Manitoba into an outlet for high quality, fresh, all natural meat products. Our meat is backed up by a very skilled staff, lead by butchers with over 25 years experience in the meat business.
At All Natural Meats, we dry-age our beef for a minimum of 28 days to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavour.
All beef found in supermarkets is aged in plastic shrink-wrap-a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat's flavour. It's a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior. A dry-aged steak or roast will be more succulent and have a mellower yet beefier flavour than a wet-aged steak or roast.
All Natural Meats is based on the notion that hard work and attention to detail lead to a quality product. That is why we put every effort into ensuring that our beef is top quality. We raise our beef naturally, without artificial hormones, steroids or antibiotics because we want to offer our customers a safe and healthy choice. Our bison and lamb is also sourced from local producers who share in our philosophy.
It has been a dedicated tradition in our family to take pride in achieving the best possible results and we share this tradition with you through our top quality meat products.
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